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Apple Chimichangas

Yields5 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Ingredients:
 1 cup Water
 2 tbsp Corn starch
 ½ cup Ground cinnamon
  cup Light brown sugar
  cup Nutmeg
  tsp Salt
 ½ tsp Vanilla extract
 1 tsp Lemon juice
 2 Large Granny Smith apples, peeled and cubed small
 ¼ cup + 1 tablespoon dulce de leche or cajeta, plus more for drizzling
 5 El Comal Soft Taco Flour Tortillas, warmed
 ½ cup Vegetable oil
Topping:
 ¼ cup Granulated sugar
 1 tbsp Ground cinnamon
Directions:
1

Combine water and cornstarch in a small bowl. Stir until corn starch dissolves. Transfer to a large saucepan.

2

In saucepan with water and cornstarch, add cinnamon, brown sugar, nutmeg, salt, vanilla and lemon juice. Stir and heat over low medium heat. Stir constantly until mixture thickens; about 5 minutes. Add apples and stir to mix well. Cook for 10 minutes or until apples soften.

3

Spread 1 tablespoon dulce de leche (or cajeta) in the center of tortilla, spoon 3-4 tablespoons apple mixture on tortilla. Fold the sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal. Repeat with remaining tortillas, dulce de leche (or cajeta) and filling.

4

Combine granulated sugar and cinnamon in a shallow bowl. Stir to mix well. Set aside.

5

Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon sugar bowl and coat evenly, transfer to a paper towel lined plate. Repeat with remaining assembled chimichangas.

6

To serve, drizzle with dulce de leche (or cajeta) and enjoy immediately.

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Ingredients

Ingredients:
 1 cup Water
 2 tbsp Corn starch
 ½ cup Ground cinnamon
  cup Light brown sugar
  cup Nutmeg
  tsp Salt
 ½ tsp Vanilla extract
 1 tsp Lemon juice
 2 Large Granny Smith apples, peeled and cubed small
 ¼ cup + 1 tablespoon dulce de leche or cajeta, plus more for drizzling
 5 El Comal Soft Taco Flour Tortillas, warmed
 ½ cup Vegetable oil
Topping:
 ¼ cup Granulated sugar
 1 tbsp Ground cinnamon

Directions

Directions:
1

Combine water and cornstarch in a small bowl. Stir until corn starch dissolves. Transfer to a large saucepan.

2

In saucepan with water and cornstarch, add cinnamon, brown sugar, nutmeg, salt, vanilla and lemon juice. Stir and heat over low medium heat. Stir constantly until mixture thickens; about 5 minutes. Add apples and stir to mix well. Cook for 10 minutes or until apples soften.

3

Spread 1 tablespoon dulce de leche (or cajeta) in the center of tortilla, spoon 3-4 tablespoons apple mixture on tortilla. Fold the sides of tortilla in towards the center and roll into a small burrito, tucking in tortilla as you roll. Use a toothpick to seal. Repeat with remaining tortillas, dulce de leche (or cajeta) and filling.

4

Combine granulated sugar and cinnamon in a shallow bowl. Stir to mix well. Set aside.

5

Heat oil over medium heat. Using tongs, place one assembled chimichanga in hot oil, turning frequently with tongs to fry evenly until golden; about 3 minutes. Transfer to cinnamon sugar bowl and coat evenly, transfer to a paper towel lined plate. Repeat with remaining assembled chimichangas.

6

To serve, drizzle with dulce de leche (or cajeta) and enjoy immediately.

Apple Chimichangas